Nutrition Info (Per Serving)

329kcal Energy

3.4g Carbohydrate

18g Protein

2.8g (of which Sugar)

26g Fat

3.9g Fibre

6.3g (of which Saturated Fat)

0.47g Salt

Ingredients

1 tbsp oil

1 small leek, thinly sliced

250g pack spinach

Pinch ground nutmeg

25g Parmigiano Reggiano, finely grated

1 clove garlic, finely chopped

2 medium eggs

25g walnuts, chopped

Preheat the oven to 200^oC, gas mark 6.
Heat the oil in a large frying pan and fry the leek for 4-5 minutes until softened.
Meanwhile, place the spinach in a large microwaveable bowl, cover with clingfilm and microwave on high for 2 minutes, stir and cook for 1 more minute until wilted. Squeeze out the excess water and roughly chop, stir into the leeks with the nutmeg, half the Parmesan and garlic.
Transfer to 2 ovenproof wide but shallow individual serving dishes and make a deep well in the centre. Crack an egg into each of the wells. Mix together the remaining Parmesan and walnuts and sprinkle over the top. Bake for 12-14 minutes until the egg white has just set but the yolk is still slightly runny.
Serve with toasted sourdough.

Sprinkle feta over the top with the walnuts for extra protein. Great as a brunch or a light lunch.

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